Aloo Paratha Recipe

Aloo Paratha Recipe

Aloo Paratha with step by step photo and video recipe.

Aloo Paratha is an Indian bread, prepared with whole wheat flour and stuffed with spiced potato filling.

Having born in a Punjabi family, parathas run in my blood 😀

Aloo paratha is something that I cook even in my sleep and still can get it right.

 

Aloo Paratha Recipe

 

I can have aloo ka paratha for breakfast, lunch and dinner. There is nothing like a hot crisp aloo paratha loaded with homemade white butter served with chilled curd and Punjabi Aam ka achaar.

I have been eating aloo paratha since childhood and I can never get bored of it.

My Mom makes the best parathas in the world and no one can eat just one.
I have learnt making crispy yet soft melt in mouth parathas from my Mom. All it needs to take care of few tips and tricks and you can perfect this recipe easily.

 

Video Recipe –

 

This recipe of Aloo Ka Paratha –

1. Is an Indian bread
2. Can be served for any meals of the day
3. Can be frozen and preserved for upto 15 days
4. Easy to make
5. Can be prepared Vegan

 

More Paratha Recipes –

Lauki Paratha

 

Aloo Paratha Ingredients

 

How to prepare for Aloo ka Paratha –

1. Boil potatoes and let the cool in a strainer.
2. Finely chop onions and keep spices ready.
3. Knead the whole wheat flour and let it rest.

 

Aloo Paratha Recipe

 

How to make Aloo ka Paratha at home –

Mash, boiled potatoes, add the suggested spices along with onion, green chilli and fresh coriander. Mix everything well. Keep the stuffing aside.

Knead a soft dough. Let it rest for some time.

Make equal sized balls, fill the stuffing, roll into 6 inch diameter.
Cook on both sides till done, with oil or ghee.

 

Things to keep in mind while making Aloo ka Paratha –

1. The potatoes should be boiled yet firm. Over boiled and mushy potatoes will spill out of the dough, making it difficult to roll.
2. Let the potatoes cooled down before preparing the stuffing.
3. The dough should be soft and pliable, soft dough is easy to roll out and contain the stuffing well.
4. Rest the dough for at least 30 mins, before rolling the parathas. It makes the dough softer and pliable.
5. Cook parathas on a heavy bottom curved iron tawa for best results.
6. Maintain the temperature of tawa while cooking paratha. Cook on a high flame on both sides and then apply ghee and cook on a low flame to get a crispy texture.
7. Apply ghee, turn the paratha and press it using the spatula to get the crispy texture. Make sure the flame is low at this time.
8. Although the ghee ix recommended to make perfect Punjabi parathas, but if you are looking for a vegan aloo paratha recipe, replace ghee with oil.

 

Step by step recipe of Aloo ka Paratha –

 

Boiling Potatoes –

 

1. Wash potatoes well. In a pressure cooker, cook potatoes for two whistles, one on a high flame and other on low flame. (Approx 10 mins.)
2. Open the cooker only when steam is released by itself.
3. Strain excess water and let potatoes cool over the strainer itself.

 

Prepare the Stuffing –

1. Once the potatoes are cooled down, peel them and transfer to a mixing bowl.

 

Aloo Stuffing

 

2. Mash the potatoes, add finely chopped onions, green chilli, fresh coriander leaves, salt, red chilli powder, coriander powder, amchur (dry mango) powder, black salt and chaat masala.

 

Aloo Paratha Stuffing

 

3. Give everything a good mix. Adjust the spices as per taste. Set aside.

 

Prepare the dough –

1. In a mixing bowl take the whole wheat dough.

2. Add salt and give it a mix.

 

Aloo ka Paratha Dough

 

Whole Wheat dough

 

3. Adding water in small quantity knead a soft dough.

 

Indian bread

 

4. Apply ghee all over nicely and knead again to make it smooth.

 

Dough

 

5. Cover and let it rest for 30 mins.

 

Making Parathas –

 

Dough

 

1. After the dough is well rested, knead it again till soft and smooth.

2. Divide the dough into equal-sized balls.

 

Indian Bread

 

3. Taking one ball at a time, dust it with dry flour.

 

Paratha

 

4. Roll, apply ghee and fill the stuffing.

 

Stuffed Paratha Kaise banaye

 

5. Bring the edges together in the centre, seal it properly. Remove excess dough, if any.

 

Aloo Ka Paratha

 

Paratha Banane ki Vidhi

 

6. Dust dry flour again and roll it into 6 -7 inches diameter or desired thickness.

 

Stuffed Paratha

 

7. Heat tawa on a high flame. Place the paratha over hot tawa and cook for about half a minute or till the other side starts to bubble a bit.

 

Punjabi Aloo Paratha

 

8. Flip the paratha and cook on the other side on a high flame.

 

Paratha Recipe

 

9. When both the sides are cooked (starts getting the brown spots), lower the flame and apply ghee on both the sides one by one.

 

Crispy Aloo Paratha

 

10. Lower the flame, cook on both sides till crisp and lightly browned. Pressing the paratha using spatula will make it crispier.

 

11. Make all the parathas in a similar way using remaining dough balls.

 

Aloo Ka Paratha

 

12. Serve hot with curd, butter and pickle.

 

Aloo Paratha Recipe

 

How to serve Aloo ka Paratha –

Aloo paratha is best served crisp and hot along with chilled curd, white butter and aam ka achar.

However, me and Mr. A enjoy this paratha even when it’s cold, along with ketchup. Yes, try it before you judge 😀

Aloo ka paratha also makes for a great lunchbox recipe for kids and a perfect brunch recipe on a lazy weekday morning.

 

If you try this recipe please do let me know in the comment section. I would be happy to receive your feedback on my Social Media channels – Instagram, Facebook, Twitter

You can also pin this on Pinterest recipe for later referral.

Please do Subscribe to my Youtube Channel for updates on video recipes.

 

Aloo ka Paratha

Aloo paratha is an Indian bread prepared using whole wheat flour, stuffed with spiced potato filling.
Prep Time20 mins
Cook Time30 mins
Resting Time30 mins
Total Time50 mins
Course: Breakfast
Cuisine: Indian
Servings: 5 People

Ingredients

For the dough –

  • 1.5 Cups Whole Wheat Flour
  • Salt to taste
  • Water as required
  • 1 Tsp Ghee

Stuffing

  • 3 Nos. Boiled Potatoes (Large)
  • 1/2 Cup Finely Chopped Onion
  • 1 Tbsp Coriander Leaves
  • 1 Tsp Green Chilli
  • Salt to taste
  • 1 Tsp Red Chilli Powder
  • 1 Tsp Coriander Powder
  • 1 Tsp Dry Mango Powder
  • Amchur
  • Black Salt to taste
  • 1/2 Tsp Chaat Masala

Other Ingredients –

  • Ghee as required

Instructions

Boiling Potatoes –

  • Wash potatoes well. In a pressure cooker, cook potatoes for two whistles, one on a high flame and other on low flame. (Approx 10 mins.)
  • Open the cooker only when steam is released by itself.
  • Strain excess water and let potatoes cool over the strainer itself.

Prepare the Stuffing –

  • Once the potatoes are cooled down, peel them and transfer to a mixing bowl.
  • Mash the potatoes, add finely chopped onions, green chilli, fresh coriander leaves, salt, red chilli powder, coriander powder, amchur (dry mango) powder, black salt and chaat masala.
  • Give everything a good mix. Adjust the spices as per taste. Set aside.

Prepare the dough –

  • In a mixing bowl take whole wheat dough.
  • Add salt and give it a mix.
  • Adding water in small quantity knead a soft dough.
  • Apply ghee all over nicely and knead again to make it smooth.
  • Cover it with a damp cloth and let it rest for 30 mins.

Making Parathas –

  • After the dough is well rested, knead it again till soft and smooth.
  • Divide the dough into equal sized balls.
  • Taking one ball at a time, dust it with dry flour.
  • Roll, apply ghee and fill the stuffing.
  • Bring the edges together in the center, seal it properly. Remove excess dough, if any.
  • Dust dry flour again and roll it into 6 -7 inches diameter or desired thickness.
  • Heat tawa on a high flame. Place the paratha over hot tawa and cook for about half a minute or till the other side starts to bubble a bit.
  • Flip the paratha and cook on the other side on a high flame.
  • When both the sides are cooked (starts getting the brown spots), lower the flame and apply ghee on both the sides one by one.
  • Lower the flame, cook on both sides till crisp and lightly browned. Pressing the paratha using spatula will make it crispier.
  • Make all the parathas in a similar way using remaining dough balls.
  • Serve hot with curd, butter and pickle.

Video

Notes

• If potatoes are over boiled by mistake, add a little bit of flour to adjust the consistency.
• You can also use oil instead of ghee for frying parathas but ghee or butter is suggested.
• Keep in check the temperature of the tawa and regulate it from high to low flame as required. It should neither be too hot to burn the parathas or too cold.
• Adjust spices as per taste.
• Resting dough is very important as it absorbs the water content properly and becomes smooth.


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